Work

Whey use in bakery and confectionery products

Year: 2026

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-443-27648-4.01010-0

Authors: Alejandro Escobedo, Pavel Prieto-Vázquez del Mercado, Ivan Luzardo-Ocampo

Institution: Tecnológico de Monterrey

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W7204565031

FWCI:

Cites: 51

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Related to: 10